THE MARKETING TECHNIQUES USED

BY THE RESTAURANTS ACROSS

MUMBAI
HUZEFA MALKANI 6244
 • INDIA HAS FOREVER BEEN A FOOD-ADORING COUNTRY
WITH EVERY LOCALE HAVING ITS OWN UNIQUE
COOKING, INDIANS HAVE NEVER BEEN EXCEPTIONALLY
ENTHUSIASTIC ABOUT EATING OUT. HOWEVER, ALL
THAT IS EVOLVING NOW.THE DEVELOPMENT OF THE
CAFÉ BUSINESS HARMONIZED WITH THE DEVELOPMENT
OF THE INCOMPARABLE INDIAN WORKING CLASS,
WHICH WAS THE RESULT OF ADVANCEMENT. THE
RESTAURANT INDUSTRY HAS TRADITIONALLY BEEN
SLOW TO ADOPT TECHNOLOGY AND INNOVATIVE
INTRODUCTI DIGITAL SOLUTIONS. BUT IN 2020 AND 2021, THE COVID-
19 PANDEMIC CHANGED THAT AND FORCED FOOD AND
ON BEVERAGE OUTLETS TO LOOK BEYOND THE
TRADITIONAL TECHNOLOGY AND INNOVATION ARE
WHAT HAVE HELPED, EVEN SAVED, RESTAURANTS AS
THEY TRANSFORM HOW THEY OPERATE TO NOT JUST
SURVIVE, BUT THRIVE, IN THIS NEW CONNECTEDAND
CONTACTLESS ERA. FROM ONLINE ORDERING, SELF-
CHECKOUTS AND TOUCHLESS PAYMENTS TO DELIVERY
AND PICK-UP, THE F&B INDUSTRY CAN NO LONGER
AFFORD TO IGNORE THE TRENDS THAT ARE HELPING
BUSINESSES REINVENT THEMSELVES TO REMAIN
RELEVANT AND COMPETITIVE.
 1. To find out the marketing
strategies used by restaurant
owners across Mumbai.

2. To know the important aspects

OBJECTIVES
of restaurant industry

3. To analysis the strengths,

weakness, opportunities and
threats of restaurant industry
 HYPOTHESIS

Ha: The ambience of the restaurant has a significant impact on consumer behaviour.

H0: The ambience of the restaurant has no significant impact on consumer behaviour.

2.Ha : Quality provided by the restaurant has a significant impact on consumer behaviour.

Ho: Quality provided by the restaurant has no significant impact on consumer behaviour.
 DATA ANALYSIS

• WE CAN SEE THAT MAXIMUM NUMBER OF

OWNERS USE INSTAGRAM, FACEBOOK,
GOOGLE, AND TWITTER TO PROMOTE
THEIR BRAND. LINKEDIN, PINTEREST AND
SNAPCHAT DO NOT HAVE MANY USERS.
THIS STATES THE IMPORTANCE OF
ADVERTISING DONE ON INSTAGRAM,
FACEBOOK, GOOGLE, AND TWITTER THAN
ANY OTHER SITE. THEIR LARGE CUSTOMER
BASE IS THE KEY TO THEIR SUCCESS.
• FOR MAJORITY RESTAURANT OWNERS I.E.,
69.92% OF THEM, QUALITY AND TASTE OF THE
FOOD IS THE MOST IMPORTANT FACTOR IN
THE SUCCESS OF THE RESTAURANT.
AMBIENCE AND RESTAURANT SERVICE ARE
IMPORTANT FOR 32 (42.7%) OWNERS
RESPECTIVELY. FOOD PRESENTATION HAS
BEEN CONSIDERED IMPORTANT ONLY BY 19
(25.3%) OWNERS. THIS STATES THAT
MAJORITY RESTAURANT OWNERS PUT IN A
LOT OF EFFORT AND CONCENTRATION ON
THE QUALITY AND TASTE OF THE FOOD TO
ATTRACT AND SUSTAIN THEIR CUSTOMERS.
 CONCLUSION

• RESTAURANT INDUSTRY IS MAKING AN ADVANCEMENT IN THE

SERVICE WITH THE USE OF THE ELECTRONIC RESTAURANT
MENU. IT WILL WIN EVERY DINER’S HEART BY OFFERING TO
THEM A PLEASANT RESTAURANT DINING EXPERIENCE.BEST
FORM OF THE TECHNOLOGY DESIGNED FOR THE
IMPROVEMENT OF THE RESTAURANT INDUSTRY.COMMUNITY
RELATIONS WILL SUCCESS, THE RESTAURANT BRAND.ONLINE
FOOD OFFERING SERVICE WILL LEAD TO GROWTH FOR EVERY
RESTAURANTS.THE TREND GAVE RISE TO MANY
ENTREPRENEURS WHO BEGAN FOOD ORDERING STARTUPS
LIKE TASTYKHANA, SWIGGY, ZOMATO, GRAB, DINEOUT ETC. A
STRATEGIC MARKETING PLAN FOR THE MIDDLE EAST
RESTAURANT IS AIMED AT MAKING CERTAIN THAT THE TARGET
CUSTOMERGETS THE RIGHT MESSAGE IN REAL -TIME.